How to Make Whipped Cream (Bold Baking Basics)
Save RecipeHi Bold Bakers!
Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick.
However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things.
There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up.
Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream.
Here are a few countries where I know which cream works best for whipping:
- UK: Whipping Cream
- Netherlands: Slagroom
- Philippines: Whipped cream or heavy cream
How to Whip Cream Successfully:
1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks.
2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.
3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter.
4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.
5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping.
Do you know how many things you can make homemade like Condensed Milk, DIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.
Meet Gemma
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Hi Gemma! I was just wondering what the best way is to store this? Would I be able to freeze it? Thanks!
Can you show a recipe of making powdered whipping cream into which we can just add water and then whip it… There are many products sold like whipping powder but can you show how to make that powder at home and use it whenever needed by just adding water…
Hi,
Unfortunately I think that sounds more like something that is manufactured rather than something I can make homemade.
Sorry but hope you find a solution,
Gemma.
Hey Gemma, I’m a big fan of your recipes and channel. I’m from India and since finding heavy cream is so hard here, I wanted you to add a personal discovery of mine to the country recommendations. I’ve used Milky Mist Cream for all recipes that need heavy/whipping cream eg. Marscapone, Homemade ice cream etc. Please add it and recommend it for all Indians.
Hi there,
Thank you! that is so kind, I surely will add this to my knowledge. I usually say Amrit Red label for India, it is great to have this one too, many thanks,
Gemma 🙂
Hi Gemma!
Can butter be added in a 30% milk fat cream in order to whip it??
Hi, i would not suggest that.
Hi! Can I use all purpose cream for mousse cakes? Thank you!
Yes, you can. Enjoy!
Hi chef Gemma can I use Nestle All Purpose Cream to make a whip cream?..thanks
Yes, that or any heavy whipping cream will work, enjoy!
Hi gemma, i live in Africa whipping cream is quite expensive here, powdered whipping cream is much more affordable. can you teach us how to use it without making too much mistakes?
Ah i have never worked with that before. Let me get back to you on that one!
dear gemma dont we add sugar in our whipped cream for cake decoration?
Hi, i always leave my cream unsweetened but you can add a few tablespoons of sugar to your if you like 😀
Hi gemma!
I have tried your best ever chocolate chip cookies recipe, the no bake chocolate chip cookie cheesecake, your best ever brownies, your best ever carrot cake, cinnamon rolls, best ever banana bread and many more and I must tell that they are all the best ever recipes!!!
Im just curious though if I can replace the sour cream to a mayonnaise? If in case that’s the only available in my fridge since I run out of stock for sour cream in making baked cheesecakes?
Hands down on all of your recipes!! I am your no. 1 FAN!!! I hope you visit our country, The Philippines!
Hi Gale! That’s amazing! You’ve made so many of my recipes. Have you shared your photos on the recipe pages? You should be able to substitute sour cream for mayonnaise 1:1 but I haven’t tried it yet. Also, you can make your own sour cream with my recipe. I hope you enjoy!
how to make chocolate whipped cream frosting? do I use powdered cocoa or chocolate bars?
H ithere,
You are describing Ganache. (https://www.biggerbolderbaking.com/make-chocolate-ganache/) here you go, this is endlessly useful.
For a fudge frosting you can use cocoa (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/). If you make this in the microwave it can be poured, gently does it!
Thank you for being in touch,
Gemma 🙂
Hello Gemma, the place where i stay we get fresh cream with 30% fat . But after whipping n frosting it does nt hold shape. Can we stabilise this cream so that it holds its shape.
Yes you can!
Is this useful for making to put atop your no bake chocolate pie?
Hi Kaitlin,
sure it is. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. This is what I use here.
All purpose cream, UHT cream or really any cream will work well for this cold application.
Thank you for being in touch,
Gemma 🙂
hello gemma i just wanted to know if u can use this for moose also hope you are having a great day
Hi,
So it’s really best if you use fresh cream when making a mousse. it will make it so much better.
Best,
Gemma.
Hi Gemma ,
I follow all your recipes to the core. Thank you for sharing. As I am new to baking your recipes are awesome to follow and i nail i every time 🙂
I live in hongkong and I am unable find a non dairy whipping cream. Seen some videos which recommend adding gelatine to stabilize it…as it’s very hot am a bit worried of it melting. Could you please let me know about it.
Hi Manju,
All comments await moderation, that is my response before they are published, perhaps that is what happened, or the bots went crazy! they do sometimes.
Really there is no such thing as a non dairy whipping cream. There is coconut cream, which works very well in many recipes.
The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This form of cream will not work for my ice cream recipe. The cream collapses when you make additions to it.
there are suggestions about adding gelatin, or cornstarch to stabilize whipping cream, but gelatin will also melt at temperature, and fresh dairt cream will spoil at room temperature no matter what you do with it.
I am sorry, not much help, but I hope I answered your question,
Gemma 🙂
heyya Gemma im a big fan and follower of urs from Malaysia.
I actually wanted to make ice cream following ur recipe and i unfortunately overwhipped the ice cream base. So i didnt want to waste it i kept into the freezer. what can i use the over whipped cream for? can it still be useful
Hi there,
Oh dear!,
Can you tell me what you are seeing? The fresh dairy cream is easy enough to over whip, and it becomes granular, and eventually butter!
I have not know it to over whip once you have added the condensed milk, I am a bit mystified!
I am not sure that you used fresh dairy cream, and if it was a ‘whipping cream’ which is made from powdered milk and milk fats, then what will happen is that the cream will collapse when you add the condensed milk, it is not suitable for this ice cream.
Let me know, we will figure it out,
Gemma 🙂
Can this be used in place of cool whip? Can you make it sweet?
hi Christine,
It is a different thing! Whipped cream is a natural dairy cream. you can sweeten it, and add vanilla extract, when it gets the grand name of Chantilly Cream.
Cool whip is a manufactured product, designed to imitate this in some way, but a useful ingredient in some recipes too. If you were making this at home you would start with heave cream. The difference is that the cool whip would keep longer, fresh dairy cream is perishable.
So, the answer is, it depends on what you wish to use it for,
Gemma 🙂
Do you have a recipe for whipped cream icing??
Hi Reba,
Whipped cream can be used as a frosting, but only in limited places. It can be piped, and is wonderfully soft and delicious. It works really well on a delicate cake, in meringue/pavlova, or a dessert which is made and consumed in one day. It needs to be refrigerated at all times.
Ganache, which is fresh cream and chocolate can be held longer, can be whipped, and used as a frosting. (https://www.biggerbolderbaking.com/how-to-make-cream-cheese/).
I hope this will help, use fresh cream frosting cautiously, it can spoil a cake if it is left too long at room temperature,
Gemma 🙂
Hi, I started attempting your no machine ice cream recipes recently. May I ask if the cream to be used must be a double/heavy/thickened whipping cream, or just a normal whipping cream can do? And any advise on how should I go about with making ice cream with lower fat content (low fat ice cream)? Thanks a lot in advance!
hi there,
The problem with this recipe is that it relies on the high fat content/low water content in order to work. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. This cream is not always available in every country, these countries are usually ones with hot climates, where there is no dairy industry.
I hope this is of help to you,
Gemma 🙂
Can I turn Nestle All Purpose Cream to whipped cream? it is the only availlable cream in local stores in our country.
Hi there,
This is a product, and it is a good product, but it is not fresh cream. It works well in some recipes but not in all.
The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. It is a difficult one to replace the cream in the ice cream recipe, which is designed for the fresh product, I am sorry,
Gemma 🙂
is their any others choice how to make Whipping Cream? is All Purpose Cream can use for whipping cream? or vinegar and milk?
Hi Liz,
The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are no fresh cream. I am sorry, it cannot be actually made!
Gemma 🙂
Hi Gemma,
May I ask which type of whipping cream is required for a no bake cheesecake without gelatin? How much percentage of fat should the whipping cream contain? Thanks.
Hi Amelia,
There are two issues to consider for this cheesecake.
1. try to use a cream cheese which is not designed for spreading. This tends to be in a tub, and is very soft, so it is difficult to get it to set up without using some setting agent.
2. A. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
I hope this is of help. In some places, and these are usually counties which do not have a dairy industry, this cream is really hard to find. Manufactured alternatives are not real cream.
I do not know where you live, but in India I believe Amul is a fresh dairy cream!
Gemma 🙂
Dear Gemma,
Thank u very much! I managed to whip up some cream for my no bake cheesecake and it turned out to be quite successful. Also, I’ve tried your best ever Brownies recipe. I’ve over baked it a little and so, it wasn’t as moist. But no doubt, it really is the best ever Brownies recipe! I’ll give it another try and probably reduce the sugar so I can eat more but with less guilt. Cheers!
I’m really delighted to hear that!! Thanks so much for trying my recipes 🙂
Gemma.
Hi gemma
İts me again ,can i use arla whipped cream?
Second question ,what kind of milk can i buy when making some cupcakes ,cookies,or cakes? Third,is there buttermilk and sour cream and yougart can be buy in the philippines? Thanks
Hi Marc,
Dairy milk is my choice of milk, for all of my baking, because I can get this easily here in the US, and I grew up with it in Ireland.
Dairy cream is the fat from cows milk, it is in liquid form, fresh and natural, it will spoil at room temperature, really quickly.
I cannot figure out what ARLA cream is! If it comes in powder form then it is a mix of milk powder and milk fats, a manufactured product. If you buy it in the chill section of your store it may be fresh milk, but i cannot get a clear detail on the ARLA website for this product.
The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
You can ‘culture’ a sour cream and yogurt, and make a buttermilk substitute too, provided you can get dairy milk. I am finding it difficult to answer this question, as I do not have all the information I need.
Perhaps some Bold Baker from the Philippines will row in here and help us out with this query,
Gemma 🙂
Hi gemma,
Can i substitute the burger wrapper of mcdonalds instead of parchment paper?because the texture of it is like the parvhment paper , it will burn or not ?Because here in the philippines we dont want to waste garbage or else we will recycle it ,oh btw thanks for the wonderful answer on my last comment .
Thanks -Marc
Hi Marc,
I think this is not suitable really, though I understand what you mean, and I also do not like to waste. The McDonalds paper is waxed as pfar as I know, it is not a silicon paper, sorry!
Gemma 🙂
@marc buttermilk is kinda hard to find in the Phillipines; however, you can buy a powdered buttermilk at any cake store shop… yougurt and sour cream is readily available at all sm outlets (dairy products section)
Thank you for this great information, other Bold Bakers will be helped by this,
gemma 😉
hi Gemma can i use full cream milk ?
Unfortunately not, Mary rose. It needs to be cream.
It will spoil at room temperature so we cannot use it if kept at room temperature
Hi Tooba,
Fresh cream will spoil at room temperature, it will go bad, and make you sick!
Really all dairy foods need to be refrigerated, but even then will spoil in a few days, it is the nature of fresh food!
Gemma 🙂
Hi Gemma! Can i use nestle heavy cream in making whipped cream?
Hi Mauree,
I do not have this product. I think it is a powdered milk/milk fats manufactured product, use as a substitute for fresh dairy cream, which is a completely different thing.
follow the instructions on the pack for this product.
Fresh dairy cream is in liquid form, it is found in the chill cabinet in your store, and will spoil in a day or so at room temperature. Double cream will whip up, this is about 35% fat content. Heavy cream is 49.4% fat content, and this is about as high as it gets for dairy cream.
I am sorry, I am not sure if I got this right for you,
Gemma 🙂
Can i use fresh milks?
Yes you can! Check out this post from Gemma: https://www.biggerbolderbaking.com/turn-milk-into-whipped-cream/
Can i use arla whipping cream, im from philippines and i don’t know what to use it’s my first time. Thank you
how can we make olpers cream into a whipped cream
Sorry I have never heard of Olpers cream before 🙂
Yes u can I have heard of it
Hi Gemma,
Can I try Nestle all Purpose Cream in doing your no machine ice cream? I don’t know what cream should I get in grocery store. ( in Philippines )
Thank you so much.
Vye
Hi there,
NO! Nestle all purpose cream is a useful thing, but it is not fresh dairy cream. it is a manufactured product, using powdered milk, and milk fats.
Fresh dairy cream is the fat from cows milk, which is separated. it will be 35% – 49% fat content, it has to be kept cold or it will spoil, and this happens really quickly in a warm place. I think this is not so easily available in countries where there is no dairy industry.
Fresh dairy cream is the only one which will work in my two ingredient ice cream, I am sorry,
Gemma 🙂
Hi Gemma,
Every time when I tried to whip up cream (double cream) or egg whites they over whip. Is it possible to be because of the hand mixer that I am using ? Because egg whites take 1 min on the lowest speed to over whip and the cream less than 10 sec.
Hi Beatris,
This is not making sense to me! You stop whipping when they reach the right consistency. If you over whip cream, you will have butter. I have never known fresh dairy cream to whip up in 10 seconds, what information am I missing?
Gemma 😉
Hi Gemma,
I know it’s crazy, but it’s true! I would send you a video if I could. I don’t know what is going wrong. I think that even the low speed of my mixer is too high. But when I bought it, it said that it’s good for cream and egg whites.
ከኢትዮጵያ ሱማሌ የተፈናHi Gemma
Thanks for sharing your experience
I would like to ask how to get heavy cream from full fat milk
Thanks
ወገኖቻችንን መልሰን እናቋቁም።
so unfortunately you can’t make heavy cream at home. It has to be purchased in a store.
Hi Jup, you can extract cream from full fat milk. That’s what all Indians do. We extract them at home rather than buy them. 🙂
Its simple. All you have to do really is boil the milk without stirring it and let it cool. Boil three to four times and let it cool at room temperature for six hours. You’ll notice a thick skin formed on top. Spoon it out. Again boil the milk and let it cool for an hour or two. You’ll get thick cream collected on top. Spoon it out and take all the cream youve collected and give a few pulses in your blender. And you’ll have thick liquid cream. :D. Chill in the refrigerator at 4°© overnight and it can be used for whipping the next day.
See,this is what I love about you Bold Bakers, always willing to help each other out, from every corner of the world. It is the real meaning of community, I am happy that you are here with us Shruthi,
Gemma 🙂
Where is the quantity given ?
Hi,
Scroll down to the bottom of this page and the recipe will be towards the bottom before the comments.
Best,
Gemma.
hei gemma, I can’t also see the recipe, maybe it’s the site’s fault? (loving this basics series)
Really glad you like them .
So I see what you mean now. There is no recipe because you just use whipping cream. Read the website post and all of the information is in there :).
Gemma.
Hi Gemma,
i am going to make whipped cream for the first time and for the cream, i am thinking of using Nestle cream. I hope it will work. Thanks for sharing the video too 🙂
Hi there,
Nestle whipping cream, in some places, is not fresh cream! It is a powdered milk, which is formulated with milk fats to make an alternative to fresh whipped cream. This can be used for lots of things, but not for my ice cream.
The make your own one here on my website is a substitute too, really a set, or jellied milk, it is not cream either. Again this is useful for some things, but not for ice cream. Just use this as a side with cold desserts,
Gemma 🙂
Hi Gemma,
I live in Kuwait as u said above in your video we have a separate liquid whipping cream in our country so can I use it to make the 2 ingredient ice cream or can I use a thick cream which doesn’t whip
Hi Jancy,
I think you have the liquid cream which I use here in the US.
The fat content will determine whether it will whip up or not. Check the label. 35% – 49.4% fat content will be good for whipping. if you have this in oyur store you will not need the substitute one, which is really a jellied/set milk,
Gemma 🙂
Hi Gemma,
In my country we don’t have heavy cream but we have whipping cream which is %35 fat. Can I use whipping cream as a substitute instead of using heavy cream? If I can’t, is there a substitute of heavy cream?
Hi there Nilay,
I use dairy cream for most recipes. .This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature.
35% fat content fresh cream will whip up well, and I understand that this is good in the ice cream recipes.
The recipe you are looking at here is just a substitute, which will be good in cheesecake, or as a side dish, but not to be used if you can find real dairy cream.
There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
hi there , here in Panama we don´t have heavy cream can I use whipping cream instead for making this ice-cream?
thank you !
Hi there Susu,
The cream I use is heavy/double cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
Hey I would like to know which brand of cold cream did you use in this video.. I have just moved to USA California and not able to figure out which brand of whipping cream whips perfectly.. In India I used to use Delight, Rich and Tropolite which worked perfectly for all my baking requirements.. It would be great if you could reply. Thanks in advance. :-)
Hi Parita,
Cream is not about brands in the US. It is about using fresh dairy cream which you will find in the chill section of your store, any store really!
Take time to check the labels, and the nutritional information. The higher the fat content of a fresh cream, the quicker it will whip up. Cream, 35% fat content and upwards to about 48% fat (heavy cream) is best to whip, hold its’ shape, and have good mouth feel. It is also the one which will make butter if it is over whipped. In the US it is not really expensive. It must be used quickly, as it will go bad in a short period, and it must be kept refrigerated.
You will love this produce when you try it, it is endlessly useful in all sorts of cooking. Single cream is lower fat and will not whip! Double cream will whip. Heavy cream is best for my ice cream recipe. Good to have you with us here in California, and with BBB,
Gemma 🙂
Hey Thanks for replying. I did try using heavy whipping cream but it went flat (started melting) in 5-10 mins of me still frosting cake. So I was wondering if there is any nondairy whipping cream available in USA like Rich, Tropolite etc.. which is available in India, it would be great. Its great to work with those creams.. Thanks. 🙂
Hi Parita,
Heavy cream would not normally melt! I have never seen that happen in the way you describe.
I have never worked with non dairy creams, as I tend to use natural things, most of the time.
Buttercream would be good too, or Swiss buttercream for results which hold up really well for a long time.
Gemma 🙂
hi can i ask you on how to make all purpose cream nestle into a whip cream hope you can reply
This is a good question! My how to make whipping cream recipe is a substitute cream, not real cream, and cannot be use for all purposes.
All purpose cream, as made by Nestle, is NOT a fresh dairy cream. It is a manufactured product, made from milk powder and milk fats, and sold in countries which do not have a dairy industry. It is good for some purposes, but it is not real cream. Fresh dairy cream is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Hi Gemma! What should I use to whip cream if I don’t have a stand mixer, electric hand mixer nor a whisk? Can I use fork? Lol. I’m dead serious about this even though this sounds so funny! By the way, I’m still amazed by your videos! I love it!
Hi there,
Two questions here, neither of which are silly!
1. If you do not have a mixer you can use a fork, or better still two forks, back to back! I have done this before and it works, but you need elbow grease, and the right cream.
2. The right cream is fresh dairy cream, not Milk. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Milk is not cream, the fat content of fresh dairy milk is 3.5% so will never whip up to be cream.
Gemma 🙂
Hii gemma..
I am a big fan of yours… love all your recipes
.. i hve made alot thngs frm ur videos..
Jst one question please.. the fresh cream that is available here in tanzania is in a solid form.. while your video shows a liquid form. Will tht work for your ice cream recipe
Hi there,
I am not sure what you are getting in Tanzania!
The cream I use is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
If by chance anyone here is portuguese the best cream to use is “Natas Longa Vida”. It has 45% fat content. ?
Hi Joana, Than kyou for this, I will make a not of this for other Bold Bakers,
Gemma 🙂
Hey Gemma! Can you explain the difference of whipping cream and heavy whipping cream? I live here in the Philippines and there is whipping cream that is imported which is the Arla’s whipping cream. Is Arla’s whipping cream fresh? And did you bought the cream fresh from the cow but bought from the store? What brand are you using for your ice cream recipes?
Hi there,
This is the most difficult question I get here. The cream I use is fresh dairy cream. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, wil not work for everything.
Arla is fresh dairy cream which has been heat treated to prolong its’ life. i have never used this for ice cream, but it is a good product for lots of purposes. The recipe for ‘whipped cream’ here on my website is not fresh dairy cream, it is a set milk, just a substitute really. I hope this helps,
Gemma 🙂
Hi Gemma, i am one of your subscribers I really like how you make things simple in all of your recipes i am really inspired by you that I started to do some of your recipes like the ice cream. But the problem is here in the philippines whipped cream is hard to find and very expensive if you will find one i can see that in your suggestion that we can use all purpose cream Am i going to do the same procedures as shown on your video? thanks in advance and happy new year??????
Hi there,
This cream must be fresh dairy cream. All purpose cream in the Philippines (Nestle brand) is a powdered milk with milk fats, a good product, but not what will work in this recipe. There are other creams called all purpose, which are lower fat dairy cream, and these can work if well chilled before whipping.
Fresh dairy cream: This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
Hi Gemma,
hope you are doing great….
I am from Pakistan and am your huge fan and of-course of your recipes. I am going to try your no-bake Oreo cheese cake on birthday of my fiance. One thing which is bothering me that i have to send the cake to other city and the cake will for sure be staying whole day and night at the courier shop, where there is no cold storage or refrigerator which is unfortunate. I assume that the cake will melt during this time and will be ruined. What do you suggest me that the cake may not be ruined. As you know December is running now and the weather is not that much cold here yet so what should i do as i really want to surprise him by making his birthday cake.
Awaiting your response.
lots of love and prayers
Noor
Hi there, this is the wrong cake for this! It needs to be kept refrigerated up to serving time. The ingredients are perishable, and it will indeed spoil. I would suggest the Best ever chocolate cake, which will have a better chance of holding up, though cookies would be best of all!
Gemma 🙂
Thanks Gemma for your kind advise, i will surely act upon.
Kindly give me the chocolate cake recipe as well as the cookies recipe which i will follow for sure….
Awaiting your response.
Thanks once again…
All of these recipes are here on my website, check them out!
Gemma 🙂
Hi Gemma! can I use all-purpose cream in this recipe? in place of the heavy cream or whipping cream? And may I ask the similarities and differences of the three (all-purpose, heavy, whipping)? Also, can I use all-purpose cream in place of heavy cream and whipping cream for any recipe? sorry for the tons of questions though.
Hi there,
Fresh cream:
This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives are good for some purposes, but not for my ice cream recipe.
All purpose cream is a product manufactured by Nestle, distributed in the Philippines, among other places, this is made with milk powder, and milk fats, it is not real fresh dairy cream, this cannot really be replicated,
Gemma 🙂
Can you give me the fat percentages of the different kinds of milks and creams please; so I’d have a guide. thank you a lot!
Type of cream Minimum fat content
Single cream Contains no less than 18% milk fat (Not sterilised)
Double cream Contains no less than 48% milk fat
Whipping cream Contains no less than 35% milk fat
Gemma 🙂
Hi Gemma! When you make whipped cream, do you usually leave it unsweetened (for things like cream puffs or swiss roll cakes) or do you add a bit of sugar to it? Thanks!
Hi there,
Yes, I usually leave it unsweetened, as the other ingredients are sweet, so it balances things out. 🙂
Hi gemma..i really like your ice cream recipe..but a bit confuse.as i know there is 2 kind of whipping cream.one is for cake topping and one is for dessert..which one you are using?
Hi Ami, This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
hi Gemma,
I am from Indonesia. When i went to the store they said that the cream was not selled. can you make a video of how to make homemade cream not whipped.Thanks!
Remember that this is an alternative to fresh dairy cream. You cannot actually make dairy cream, this is made by cows! The alternative will be useful for some purposes. As a topping, in cheesecakes etc. it cannot full replace the real thing!
Gemma 🙂
Hey Gemma,
I was making your 2 ingredient ice cream, and I decided to whip fresh cream using this recipe. You don’t get heavy cream where I live (Mumbai, India) so I used cold fresh cream, though it separates into a thicker and a thinner liquid, and I used both (which was probably my mistake). My kitchen is probably the hottest part of my house and it’s extremely humid here. The cream showed no sign of thickening and just got thinner – even after whipping it for a good 15 minutes or so in my stand mixer. I didn’t chill the bowl – which I shall do next time, and I luckily found a packet of dream whip and an ice bath to transfer the thin cream into to get it to finally whip. The ice cream was great regardless. Should I have not included the thinner part of the cream? Is there any other way to get it to whip? Love your recipes, and the basics are really helping me out! Thanks! xx
This is a tricky one!
I use fresh cream from cows milk, from the chill section of my store. it will spoil in a day or so at room temperature, if over-whipped it will turn to butter!
It sounds like you have a manufactured alternative. One of the other Bold bakers sent me this: Cream:
India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
I hope this will help you,
Gemma 🙂
There is also another brand in India known as Delight which also works best… just 15 to 20 mins of whipping… 🙂
Ho Parita,
I checked up on this one. This seems to be a heat treated cream, I could not find fat content on the website. Does it say ‘creamer’ on the pack? Which recipes have you used this for? I am at a loss to figure out what is available in the warmer countries around the world. This a particular problem where there is not a traditional dairy industry. Thank you for this,
Gemma 🙂
I have used it for decorating my cakes.. it has worked well for me.. plus I dont need to add sugar or vanilla essence to it I can use as it is after whipping. Rich, Tropolite and Amul (Red & White tetra pack) are also equally nice. I’ll try and share more details about the delight whipping cream as and when I can and Thanks for replying.
can i use pura cream or thickened cream or not
Hi Lile,
It is a big question!
In Australia this is a brand, and i think it is available in the chilled cabinet of the supermarket. If it is it is probably pure cream from cows milk. If it is on the shelf then it is a cream like product, and not the same thing. Fresh cream will spoil in a few days, even in the fridge, this is a way to know the difference!
Gemma 🙂
Gemma, As you said in one of your above replies, in India, we do get Tropolite and Richards whipping cream but they are non dairy-Made from various hydrogenated oils.Although they do whip up,they do not taste the same as dairy.
Amul was one of our only saviours from the problem but it has stopped making the dairy whipping cream….?
In India,we do get cream which is 25% fat(called fresh cream here).But im not sure if it will whip.Plz help
Hi there,
I have difficulty discovering what is what in the warmer countries! In the US, and in Europe, it would not be permissible to label a product as fresh dairy whipping cream, if it is not such! Whipping cream can be made from powdered milk, and milk fats, this will whip, but when added to condensed milk it will separate, and turn to liquid.
25% fat content cream is what we would know as a single cream, not suitable for whipping.
The cream I use is fresh, heavy, dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
Gemma 🙂
I chill my bowl and my beaters as well. I find it really does make a difference.
makes a huge difference. Same thing with making my ice cream and also pastry making 🙂